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No I didn't use the search, but I just did, so thanks.

I am out of yeast, usually use 1118, and a friend just brought by some sourdough starter. Got me to thinking if you got this bubbling to a pint or so with sugar water would this work? Might have a different taste also. I think I will try it on some corn mash and see what happens. Anyone tried this?

I have a Bruehaus Pro II in 2". I make rum and sour mash. I used the thermometer a lot at first to give me confidence. As you learn and run more you won't need it. But it is still nice to know about where the temps are if you have to leave it for a nature call, etc. I use a potato for the top p...

I have run my PRO II pot still fast and slow. 2-3 drips per sec is perfect for me as far as taste. It is hard at first to not bump the heat to get done sooner but if you want good product you need to do it right. Two 6 gal runs takes me 6-8 hours and I run to about 130-140 abv and after airing blend...

I run 2 runs, one after another, through a Brewhaus PRO II using a bottom feeding pump and a barrel with 15-18 gal of water. With the libig that is on this still, and running pot still mode, the water gets warm but never hot. If i feel it getting hot I have some gal milk jugs with frozen water I jus...

I have always stored my finished product in my barn, in Qt jars with charred oak strips. I took a dozen inside and put in a closet for a month to have for the holidays and give as gifts. I noticed when getting some out for gifts it was noticeably a darker amber than the stuff that I left in the barn...

it lasted thru 3 runs of rum in a pot still. It was still not soft. Next time I will slice one with onions, dab of butter,wrap in foil and place beside the still for the propane heater to cook. A snack while keeping watch on the still. I always get hungry on double or triple runs and don't want to l...

I have read many different ways to replace the rubber bung that seals and holds the thermometer probe. Let me suggest a simple solution that has worked well for me. Use a baking potato, I do not mean this as a joke. I could not find my rubber bung and needed one so thought of this modification . It ...

Nothing against people trying stuff. Just thinking there is a magic thing that will make it all taste super.

Does anyone keep some dregs from sour mash or other runs to use for starter for later runs. Sort of like sourdough bread starter? If so do you just refrigerate it? If so do you just add some fine corn meal once in a while to keep it going.

Damn, a yeast starter is a great idea from this and corn sour mash also. Why didnt I think of that.

It seems to me some are going overboard in trying to acquire just the exact same yeasts and ingredients of the Popcorn Sutton types. First of all do you really think the old timers would go to that trouble today if they could buy for pennies the different yeasts we have now, that are so much better ...

What a post title. I'm sure many will soon tell you where and how to place the thermometer.

Just bottled this in pints for x-mas presents and after 2 months on charred oak it it real good, with a good tasting rye taste. Will keep some on oak for Spring Solstice party.

As RAD says, if you don't need the fermenter let it clear there. If you have racked it into another container to use the fermenter I would use an air lock or just saran wrap with a rubber band and a needle hole in it. Wine makers use things, Bentonite is one, to clear wine that will help clear a was...

Temperature matters a lot but my rum ferments faster than my corn. Also hard to get a good SG reading with molasses as it has solids in the wash. So 1.060 might not be right.

I made some rye sour mash that used rye flour. 6-7 lbs rye flour and 2-3 lbs cracked corn , for 7 gal of mash. I think I used about 7 lbs of sugar and EC-1118 yeast. I was looking for a old time rye whiskey. One thing is that the yeast sent the rye over a 16 gal fermenter as it really foamed up over...

Bob's Red Mill will sell you all kinds of corn in all kinds of grinds. The white corn is what was grown in the southern states in the old days. I have got this from them in 25# sacks. I use fine grind for sour mash and don't heat a mash since I use sugar. In the old days sugar was dear, most used So...

Check your proof by math. If you have 1 QT. 100 proof and cut it with 1 QT of cider you now have 50 proof or damn close to it.

Dakota, I know when we make cornbread with store bought cornmeal and then grind corn from the kernels we have grown there is a flavor difference.

If you are going to use the dregs again just don't worry about the floating and just put more corn sugar, backset and water. If you are going to ferment a few times off the dregs all the old timers tell me not to worry about the floating stuff. Add your new ingredients, swirl, and let her bubble. I ...

Basically you want those vapors to turn the corner before condensing, especially for flavor in a pot still.

For whiskey It is hard to beat Lavin 1116 in warmer weather and 1118 when it is cooler. For rum those work also and also the yeast cakes from the grocery store. But for 60-90 cents each packet , since they store so well, the Lavins are the best.

I have been reading some old books on moon shining and note that all used ground corn not cracked corn. In fact some of the shiners talked down about using chicken feed corn. There were pics of farm corn grinders being used to get a fine grind. I know that using store bought corn meal takes away fla...

I think if you add sugar to get a 10% or so wash (get a hydrometer and go to 170-190) and run with slow heat your thermometer will work. But remember that it just shows temps not taste. I taste often, just a few drops every 5-15 min, and run for 2-4 drops a sec. I like to use the thermometer to see ...

MAKING RUM I FOUND THIS RECIPE SOMEWHERE AND HAVE MODIFIED IT A BIT 6 GAL. WARM WATER 6 LBS FANCY MOLASSES 5 LBS OR MORE WHITE SUGAR 10-TSP DAP [DISTILLERS NUTRIENT] 6-TSP BREAD YEAST, or 1 pkg EC-1116 OR EC-1118 depending on temps. PLACE ALL EXCEPT WATER AND YEAST IN A FERMENTER. ADD 3 GAL OF WARM ...

Watch the feed store molasses for additives. The receipe section has good ones. I have a simple one that has always worked good that I will try to send you. SG is hard to do with molasses cause it has a lot of solids that are in the wash. You should figure to add sugar to get to around 10%. A double...

I like it when the run starts dripping. As I do this more, sitting there watching it drip gets boring so I invite friends over and talk guy stuff, play guitars, and gossip about other friends. I usually wait anymore until friends are coming to visit before running a load of wash. We live by a lake s...

Those big ones down here are almost always hollow. The carpenter ants eat up the inside of the trunk. The timber buyers want around 20-to25 inch diameter trees measured up 2-3 feet from the ground.

The problem with using common yeasts is that temps effect them so much. In the spring and fall they are very slow and often don't work. That is why EC-1118 is so popular. It works from 45-100 degrees and can give good alcohol percents. 1116 is another good one.